Summertime is the only season when I don´t feel the urge to gulp down a rich dessert—it´s too hot to be hungry and too fun outside to be stuck indoors. Fruit is a light and refreshing dessert alternative, but if you’re craving something different, put the fruit on skewers and throw them onto the campfire, then top off with two delightful chocolate dips. It´s a recipe so delicious it will make your fellow travelers beg you to join them on the next trip.
Grilled Fruit Skewers with Chocolate Dip
- Serves 6
- Cook time: Preparation 15 minutes. Grill time approximately 5-8 minutes.)
- Equipment: Skewers, medium-sized pot, grill, knife, and cutting board.
Ingredients
- 1/3 pineapple, 2-3 mangos, 3 bananas (peeled and cut into chunks)
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 teaspoon ground nutmeg
- 1 bag of dark chocolate chips (12 oz.)
- 1 tablespoon sugar
- Approximately ½ teaspoon ground Ancho chili or your own favorite chili
- Pinch of sea salt
Dark Chocolate Chili Sauce:
- 1 bag of white chocolate chips (12 oz.)
- ½ teaspoon ground cardamom
White Chocolate Sauce:
Menu
- Serve as a dessert with coffee, tea, or high-quality rum such as Ron Zacapa.
Preparation
- Prepare your campfire with a bed of coals to one side for grilling.
- Soak bamboo skewers in water for half an hour to prevent them from catching fire (or use reusable metal skewers).
- Cube fruit while skewers soak.
- Thread the skewers with chunks of fruit; pineapple, mango, banana, peach, and strawberries all work well. (Take advantage of local fruit varieties but keep in mind that not all fruits are good when heated. Go for the “starchier” types.)
- Melt butter and brush over fruit, then sprinkle lightly with sugar and ground nutmeg. Set aside.
- Bring a medium-sized pot of water to a simmer.
- In a small bowl, combine a bag of chocolate chips with the ingredients that correspond to each sauce.
- Set the bowl over your pan of simmering (not boiling) water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes.
- Season with chili to taste, depending on your buds’ resistance. I personally prefer the smokier chili varieties, but you can use whichever type suits you, including fresh, finely chopped chili.
- Repeat if you are doing both sauces. I highly recommend this, as the mild tones of the white chocolate will balance the intense dark chocolate and chili sauce.
- When the coals reduce to a medium heat, place fruit skewers on grill. Turn continually until all sides turn a light brown.
- Remove, plate, and serve immediately. Your delicious chocolate sauces may be poured over the top or used as a dip. Enjoy!